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Spicy Walnut Fruit Cake

Holiday.Cook's picture
Ingredients
  Diamond walnuts 1 Cup (16 tbs), coarsely chopped
  Sun maid raisins 1 Cup (16 tbs)
  Pitted dates 1 Cup (16 tbs), coarsely chopped
  Currants 2⁄3 Cup (10.67 tbs)
  Sliced dried apricots 1⁄2 Cup (8 tbs)
  Candied cherry halves 1⁄2 Cup (8 tbs)
  Chopped candied orange peel 1⁄4 Cup (4 tbs)
  Chopped candied lemon peel 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Eggs 2 , beaten
  Baking soda 1⁄8 Teaspoon
  Molasses 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Powdered sugar glaze 2 Tablespoon
  Diamond walnut halves 1⁄4 Cup (4 tbs)
  Candied fruit 1⁄4 Cup (4 tbs)
Directions

In large bowl, combine walnuts, fruits and peels; mix well.
In another large bowl, cream butter, sugar, salt and spices until fluffy.
Beat in eggs.
Add soda, molasses and flour; mix to moderately stiff batter.
Stir in walnut-fruit mixture.
Pack batter into well-greased and floured 6-cup mold or pan.
Bake in preheated 275°F oven about 2 1/2 hours or until center springs back when lightly touched.
Cool completely, then loosen edges and remove from pan.
Wrap in foil and store at least 48 hours in a cool, dry place.
Before serving, glaze with Powdered Sugar Glaze and decorate with walnut halves and candied fruits.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Servings: 
1

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